野生草莓撻

by Laurent Duchêne↓

產(chǎn)出：8個(gè)，模具：直徑6 cm

（雖然叫做“撻”，其實(shí)底部是個(gè)布列塔尼餅的哦）

布列塔尼酥脆餅

    4個(gè) ——蛋黃

130克 ——細(xì)砂糖

    7克 ——細(xì)鹽

130克 ——室溫軟化黃油

180克 ——低筋面粉

  12克 ——泡打粉

制作：

1、將蛋黃、砂糖和細(xì)鹽在攪拌缸中攪打。

2、將軟化的黃油用膠刮刀攪拌成類似果醬的柔順狀態(tài)。

3、在另一個(gè)小盆中將黃油與面粉和泡打粉混合活動(dòng)攪拌均勻，加入“步驟1”的蛋黃/砂糖，攪拌至光滑均勻的面糊。倒在鋪有烘焙油紙或保鮮膜的烤盤上，并覆蓋一層保鮮膜，放入冷藏至少1小時(shí)（4小時(shí)最佳）。

4、將面團(tuán)搟壓為1厘米厚度，然后裁切為8個(gè)直徑6厘米的圓片，放入不銹鋼圓形撻模內(nèi)，以160℃烘烤約7分鐘。

5、將卡仕達(dá)醬（配方如下）擠入其中心空洞層內(nèi)（此時(shí)非常松軟，很容易插入花嘴擠入），繼續(xù)以160℃烘烤25分鐘。

香草卡仕達(dá)（提前一天或至少提前1小時(shí)準(zhǔn)備）

500克——牛奶

 0.5個(gè)——香草莢

    6個(gè)——蛋黃

120克——砂糖

  20克——低筋面粉

  20克——玉米淀粉

制作：

1、將香草莢剖開(kāi)刮下香草籽放入厚底平底鍋中與牛奶一起煮沸，并悶浸1小時(shí)后再次煮沸。

2、攪拌缸中將蛋黃與砂糖和玉米淀粉攪打均勻后，將“步驟1”的煮沸香草牛奶沖入拌勻，然后倒回平底鍋內(nèi)大火加熱并持續(xù)攪拌直至煮沸。

3、倒入平盤內(nèi)，貼面覆蓋保鮮膜放入冰箱快速降溫。

香草穆斯林奶油

120克——香草卡仕達(dá)

  20克——黃油

制作：

1、卡仕達(dá)醬回溫至35℃溫度。

2、將軟化的黃油攪拌至類似果醬的狀態(tài)，將一小部分的卡仕達(dá)醬加入拌勻后，整體加入到剩余的卡仕達(dá)中攪拌成細(xì)滑、有光澤并可塑性的奶油狀。

組裝&裝飾

200克——草莓果醬

100克——糖粉

    8個(gè)——蛋白霜糖（水滴狀）

   適量——金箔紙

制作：

1、將一勺草莓果醬放在酥餅中心位置，香草穆斯林奶油裝入裱花袋并剪開(kāi)1cm的口，在草莓果醬上擠拱起的半球形。

2、將野生草莓從底部逐漸擺滿在奶油上。

3、最后，每個(gè)甜點(diǎn)頂部放一個(gè)蛋白霜糖，并撒上一層糖粉，點(diǎn)綴一片金箔紙，完成。

WILD STRAWBERRIES TARTS

by Laurent Duchêne

For 8 tarts (? 6 cm)

Breton shortbread

• 4 egg yolks

• 130g caster sugar

• 2 pinches of salt

• 130g softened butter

• 180g flour

• 12g baking powder

Whip the yolks, the sugar and the salt in a bowl with a whip.

Soften the butter, kneading it with a spatula to obtain the texture of a pomade.

In another bowl, hand mix the butter, the flour and the baking powder. Add the yolks and the sugar progressively to obtain a smooth dough. Put away on a dish covered with a sheet of baking paper or a sheet of plastic film and cover with a plastic film. Put away in the refrigerator for at least one hour.

Lower the dough with a roll to a thickness of 1cm and cut 8 x 6cm disks with a set of stainless steel circles.

Keeping the circles, bake on a plate at 160°C for 7 minutes.

Pass the pastry roll lightly at the centre of the shortbreads to hollow them and put back in the oven for 25 minutes at 160°C.

Pastry cream (for the vanilla cream)

To be prepared the previous day or minimum one hour

• 500g milk

• ? vanilla pod

• 6 egg yolks

• 120g sugar

• 20g flour

• 20g Ma?zena

Split and brew half of the vanilla pod in milk (minimum one hour before) and bring to a boil in a saucepan.

In a bowl, whip the yolks with the sugar and add the flour and the Ma?zena.

Mix with a whip, adding some of the boiling milk.

Pour back into the saucepan and bake on a high heat while stirring all the time with a whip until the mix is boiling.

Put away in a bowl and cover with a plastic film before putting away in the refrigerator.

Vanilla cream

• 120g pastry cream

• 20g butter

Bring the pastry cream to a temperature of 35°C.

Soften the butter to obtain a pomade texture and loosen with some of the pastry cream.

Mix the butter to the rest of the cream thoroughly with a whip to obtain a smooth, shiny and slightly firm cream.

Décor

•   200g strawberry jam

•   100g icing sugar

•   8 small meringues

•   A few leaves of gold

•   QS strawberries

Dressing

Place a tablespoon of strawberry jam at the centre of the shortbreads.

With the pouch of a 1cm pastry bag, lay a ball of vanilla cream on the jam, at the centre of each shortbread.

Lay the wild strawberries on the cream, starting from the edges of the tarts.

To finish, lay a small meringue and a few leaves of gold on your tarts and sprinkle lightly with icing sugar.